EntranceJournal of perishable products rejection sample. Finished Products Grading Journal
The article was published in the journal Sanepidkontrol. Occupational safety” No. 4 July 2018.
All rights reserved. Reproduction, subsequent distribution, broadcasting or by cable, bringing to public notice of articles from the site is allowed by the copyright holder only with a mandatory reference to the print media indicating its name, number and year of issue.
What journals are kept by checklists?
How to keep logs of raw and finished product grading, use of cooking fats and medical examination results of employees?
In what form - on paper or electronically?
When conducting scheduled inspections, the bodies of the federal state sanitary and epidemiological supervision use checklists. Checklists contain questions-requirements that must be observed in accordance with sanitary rules and technical regulations.
Checklist (list of key checklists) for scheduled inspections at enterprises (objects) Catering approved by the Orders of Rospotrebnadzor dated September 18, 2017 No. 860 and the Federal Medical and Biological Agency of Russia dated September 29, 2017 No. 193.
The questions of the checklist also include the requirements for maintaining logs provided for by SanPiN 2.3.6.1079-01 “Sanitary and epidemiological requirements for public catering organizations, the manufacture and tradability of food products and food raw materials in them” (hereinafter - SanPiN 2.3.6.1079-01) and Technical Regulations of the Customs Union TR TS 021/2011 "On Food Safety" (hereinafter referred to as the Technical Regulations):
- magazine of food products and food raw materials rejection;
- journal of rejection of finished products;
- journal of accounting for the use of frying fats;
- a journal of the results of medical examinations of shop workers.
These journals are accounting forms. They record the results of production control of the public catering organization. Consider the features of maintaining each journal.
REJECTION JOURNAL OF FOOD PRODUCTS AND FOOD RAW
The journal is necessary to control the quality of incoming products and to comply with their expiration dates.
According to paragraph 15.1 of SanPiN 2.3.6.1079-01, the head of the organization ensures the maintenance of rejection logs, however, the form of the log of rejection of food products and food raw materials is not given in this document. Therefore, specialists of public catering organizations have questions - is it necessary to keep this magazine at all?
At the same time, sanitary rules that impose requirements for catering in general education institutions, institutions of primary and secondary vocational education (SanPiN 2.4.5.2409-08), children's health camps (SanPiN 2.4.4.3155-13 and SanPiN 2.4.4.3048-13), medical organizations (SanPiN 2.1.3.2630-10), the form of such a journal is provided.
The need to conduct a rejection of incoming food products and food raw materials in other public catering organizations is determined by the requirements for the organization and conduct of production control (SP 1.1.1058-01 "Organization and conduct of production control over compliance with sanitary rules and the implementation of sanitary and anti-epidemic (preventive) measures" and section XIV SanPiN 2.3.6.1079-01), which is carried out, among other things, by filling out the appropriate accounting forms.
An example of filling out the journal of rejection of food products and food raw materials is given below.
In SanPiN 2.3.6.1079-01 there is no list of food products and food raw materials to be recorded in the marriage journal. However, as a rule, only perishable products and raw materials are included in it.
The requirement to enter perishable products in the register of rejection of food products and food raw materials is enshrined in SanPiN 2.4.4.3155-13 "Sanitary and epidemiological requirements for the arrangement, maintenance and organization of work of stationary organizations for recreation and recreation of children." Given the fact that the requirements for catering in children's health camps are usually more stringent than for other catering establishments and are justified by infectious safety, it is advisable to be guided by this requirement in other situations.
Since it is impossible to exclude the simultaneous receipt of various perishable products, the consumption of which is carried out over different periods of time, determined by the timing of their implementation, it is advisable to create sections in the rejection log for each item of the product (for example: milk; cottage cheese; butter; meat; chickens; eggs, etc. d.). This will avoid confusion and clearly track the remaining products and the timing of their implementation.
JOURNAL OF BRAKERAGE OF FINISHED PRODUCTS
Before the finished dishes are delivered to the consumer, an organoleptic assessment of their quality is mandatory (clause 9.1 of SanPiN 2.3.6.1079-01). To do this, by order of the head, a person is appointed responsible for conducting such an assessment and maintaining a log of the rejection of finished products.
The finished product grading log contains a complete list of dishes being prepared for sale, the date and time of their manufacture, the results of an organoleptic assessment with a description of their appearance (color, texture, the presence of foreign impurities, traces of mold, etc.), smell and taste. See below for a sample log entry.
Special attention should be paid to the facts of writing off and withdrawing from the sale of raw materials, food products and dishes. Such cases are not only recorded in the marriage journals, but also documented by the relevant act.
The form of the act of writing off goods (unified form No. TORG-16) was approved by the Decree of the State Statistics Committee of the Russian Federation of December 25, 1998 No. 132. For an example of filling, see below.
The act is drawn up in triplicate and signed by members of the commission, the composition of which is approved by order of the head. The first copy of the act is sent to the accounting department. On its basis, the loss is written off from the financially responsible person. The second copy remains in the unit, the third is transferred to the financially responsible person.
COOKING FAT REGISTER
Special attention is paid to the assessment of the quality of deep fat. Production quality control of frying fats (clause 8.16 SanPiN 2.3.6.1079-01) includes:
- the presence in the organization and the serviceability of a specialized technological equipment, excluding the additional addition of frying fats - assessed visually daily;
- organoleptic assessment of the quality of deep fat (taste, smell, color) - carried out daily before and after frying;
- assessment of the degree of thermal oxidation - carried out in the laboratory after an organoleptic assessment;
- keeping a journal of the use of frying fats - daily.
The head by order appoints a person responsible for carrying out production control in the organization, including a person responsible for quality control of cooking fats.
For the preparation of deep-fried products, special deep-fryers are used. They should be thoroughly cleaned every 6-7 hours of frying.
Before cleaning the deep fryer, the fat is drained from it and settled for 4 hours. After that, the precipitate is separated and disposed of. The remaining fat is subjected to an organoleptic evaluation in accordance with specially developed evaluation tables (clause 8.16 of SanPiN 2.3.6.1079-01; tables 1, 2).
The assessment is carried out in points, taking into account the coefficient of importance.
To determine the color, frying fat is poured into a transparent container, which is placed against a white surface (sheet of paper).
Organoleptic assessment of color and taste is carried out at a temperature of frying fat of 40 0C, smell - not lower than 50 0C. Therefore, the person responsible for quality control of cooking fats must use a thermometer capable of measuring the temperature.
After comparing the data of organoleptic control and the data of evaluation tables, the average score is calculated.
The sanitary rules provide a list of cases when cooking fat is not allowed for further use:
- according to organoleptic indicators, the deep fat was found to be of poor quality, the rating is lower than “satisfactory” (at the same time, the analysis for the degree of thermal oxidation is not carried out);
- organoleptic rating of deep fat is not lower than "satisfactory", but the degree of thermal oxidation is higher than the limit allowed values;
- the content of secondary oxidation products is above 1%.
Deep-fried fat unsuitable for further use is subject to delivery for industrial processing.
It follows from the above list that organoleptic evaluation is only the first stage of deep fat quality control.
The second stage is the assessment of the degree of thermal oxidation. It is carried out in laboratory conditions and is mandatory, since paragraph 8.16 of SanPiN 2.3.6.1079-01 determines that the reuse of deep fat for frying is allowed only if it is of good quality in terms of organoleptic indicators and the degree of thermal oxidation.
In this situation, the manager has the right to prohibit the reuse of cooking fats or to ensure that production control is carried out, including both an organoleptic assessment by the employee responsible for this, and laboratory control of the degree of thermal oxidation.
But in any case, the organization must keep a Register of the use of cooking fats (see below for an example of filling out).
JOURNAL OF THE RESULTS OF MEDICAL EXAMINATIONS
The log of the results of medical examinations in everyday life is also called the Journal of Health or the Journal of Examination for Pustular Diseases.
Employees involved in the preparation, portioning, serving and distribution of dishes, employees of cold, hot and confectionery shops, as well as organizations that produce soft ice cream, are required daily before the start of the shift to inspect open body surfaces for the presence of pustular diseases (clause 13.5 SanPiN 2.3.6.1079 -01).
Such an examination should be carried out by a medical worker of the organization (if available) or another responsible official appointed by order of the head of the organization.
If pustules, festering cuts, burns, abrasions are found on the skin, there are catarrhal phenomena (runny nose, cough, hyperemia of the pharynx, sore throat), the employee is not allowed to perform his duties. He can be sent to a medical organization for further treatment with the issuance of a sick leave, and in case of a mild degree of the disease, he can be transferred to another job that is not included in the above list.
The person who conducted the examination informs the head of the structural unit in writing about each case of detection of pustular diseases or catarrh of the upper respiratory tract and makes an entry in the Journal of the results of medical examinations (an example of filling is presented below).
A note on the state of health must be made opposite each surname.
Based on the results of the examination, under the list of employees (it must correspond to the list of employees, indicating those absent on that day (shift)) a record is made - the number of those examined, including healthy and identified patients, as well as recommendations on referring patients for treatment or transfer to another work.
This entry must be signed by:
1) responsible for conducting a medical examination;
2) the head of the structural unit.
Note!
Each structural unit maintains a separate journal.
IN ELECTRONIC OR PAPER FORM TO KEEP JOURNALS?
Articles 10 and 11 technical regulation it is allowed to maintain and store documentation confirming the compliance of the produced food products with the requirements, documentation on the implementation of measures to ensure safety in the process of production (manufacturing) of food products, both on paper and on electronic media.
It follows from this that marriage logs, a log of the use of frying fats, a log of the results of medical examinations, provided for by the requirements of SanPiN 2.3.6.1079-01, can be kept both in paper form and in electronic form.
However, when maintaining these logs in electronic form, there are difficulties - it is impossible to sign a responsible person authorized to exercise control and fill in these logs.
Modern technologies make it possible to sign documents in electronic form using an electronic enhanced qualified signature. However, this tactic, widely used in the financial sector, as a rule, has not been introduced into the practice of public catering enterprises.
It follows from this that it is advisable to keep journals in paper form. In addition, in accordance with the generally accepted rules of office work, all magazines must be laced and the sheets in them numbered to avoid their replacement.
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1. General provisions.
1.1. The marriage commission (marriage commission) is an annually elected body for monitoring catering in MBDOU Veliky Oktyabrsky Kindergarten“Squirrel (hereinafter - DOW).
1.2. The composition of the marriage commission is elected by the labor collective at the General Meeting of employees of the preschool educational institution in the amount of at least 3 people.
The composition of the marriage commission of the DOW may include:
Head of DOU
Honey. sister,
Deputy head according to ACH (supply manager),
Representatives from the labor collective.
1.3. The marriage commission operates on the basis of:
- Federal Law of March 30, 1999 No. No. 52-FZ "On the sanitary and epidemiological well-being of the population";
- SanPiN 2.4.1.3049-13 "Sanitary and epidemiological requirements for the arrangement, content and organization of the working hours of preschool educational organizations";
- Charter MBDOU Veliky Oktyabrsky kindergarten "Squirrel" and other regulatory legal acts.
1.4. The marriage commission is created to organize control over the preparation of food in the preschool educational institution. The results of the control are recorded in special logs, the maintenance of which is mandatory.
1.5. The marriage commission must undergo an appropriate briefing before the start of the new academic year.
1.6. The position is valid for 5 years.
2. Tasks and content of the work of the grading commission.
2.1. The main tasks of the marriage commission are:
Protection of children's health, creation of healthy and safe conditions for pupils of the preschool educational institution and the labor collective;
Implementation and observance of sanitary and epidemiological rules and regulations in the work of all PEI personnel, as well as monitoring their implementation;
Control over the organization of food preparation in the preschool educational institution;
Control over the content of the catering unit, equipment, and the conditions of food storage.
2.2. The marriage commission performs the following functions:
- monitors the organization of food preparation in the preschool educational institution (compliance with the requirements for: catering equipment, inventory, utensils; to the conditions of storage, preparation and sale of food and culinary products; to the preparation of a daily menu for organizing meals for children in the preschool educational institution; to the diet; to transportation and food intake in the preschool educational institution);
- informs the head of the preschool educational institution, the higher management of the education department, the founder, the population (parents) about the occurrence of emergencies in the preschool educational institution (at the catering unit);
- controls the receipt of products in the preschool educational institution by a responsible person and registration in the Journal of rejection of incoming food raw materials and food products;
- keeping a Register of marriage of finished culinary products (according to sanitary and epidemiological rules and regulations);
- briefing on compliance with the requirements of SanPiN 2.4.1.3049-13;
- exercises control over the issuance of prepared food and the selection of a daily sample;
- draws up an Act of return of substandard food, etc.
3. Rights and responsibilities of the marriage commission.
3.1. The marriage commission has the right:
Control the flow of products to the preschool;
Register incoming products in the relevant Journal of the rejection of perishable food products entering the food unit of the preschool educational institution;
Draw up an Act and other documentation for low-quality products in order to return them to suppliers;
Participate in the write-off (in the write-off commission) of low-quality products;
Supervise the organization of food preparation; including - fulfillment of the requirements for the conditions of storage, preparation and sale of food products and culinary products; issuance of finished products (food), having previously carried out an acceptance control for quality and compliance with the cooking technology in accordance with clause 14.23. SanPiN 2.4.1.3049-13;
Control the compilation of a daily menu that meets all the requirements of SanPiN 2.4.1.3049-13 (i.e. menu-requirement);
Control the amount of portions of cooked dishes;
Register the results of the control in a special Journal of rejection of finished culinary products (Appendix No. 8 to SanPiN 2.4.1.3049-13 table 1);
Control the selection of a daily sample in the required volume and its storage (including labeling);
Develop, accept and approve briefing on compliance with the requirements of SanPiN by catering workers and junior educators;
Participate in the Act of accepting agricultural food (vegetables, fruits and berries) from parents who must meet hygiene safety requirements and nutritional value on the food products for preschool children;
Control the fulfillment of contracts with food suppliers, the fulfillment of delivery dates;
Inform the head of the preschool educational institution and the higher management of the education department, the founder and administration of local governments about the occurrence of emergencies at the catering unit (or in a warehouse);
Control the work of the catering unit and catering during quarantine, the rise of infectious diseases, etc .;
Bring to the attention of the head of the preschool educational institution about comments on the control of food preparation.
3.2. The marriage committee is responsible for:
Compliance with and fulfillment of requirements for the conditions of storage, preparation and sale of food products in preschool educational institutions; according to SanPiN 2.4.1.3049-13;
Keeping a Register of rejection of finished food products and a Journal of rejection of perishable food products entering the catering department, in accordance with SanPiN 2.4.1.3049-13;
Fulfillment of requirements for the selection and storage of a daily sample in a preschool educational institution at a food unit; SanPiN 2.4.1.3049-13;
Fulfillment of the requirements for the preparation of a daily menu-requirements based on a two-week menu of a preschool educational institution, in accordance with SanPiN 2.4.1.3049-13;
Quality of accepted agricultural products and their storage;
Timely and prompt informing the higher management of the preschool educational institution about emergency cases at the catering unit.
4.Organization of the activities of the marriage commission.
4.1. The marriage commission is elected at a meeting of the General Meeting of employees of the preschool educational institution in the amount of at least 3 people, before the start of the academic year. Its composition is approved by the Order of the head of the preschool educational institution.
4.2. The marriage commission works on a voluntary basis (it is possible to stimulate members of the commission with monthly cash bonuses, subject to the availability of funds in the payroll).
4.3. The marriage commission works on the basis of the requirements of SanPiN 2.4.1.3049-13 in terms of monitoring the organization of nutrition for children in the preschool educational institution, the Order of the head of the preschool educational institution for organizing the nutrition of children in the preschool educational institution and this Regulation.
4.4. The responsible person of the marriage commission systematically conducts control over the acceptance of food products in the preschool educational institution and its registration in the Journal of the rejection of perishable food products entering the food unit of the preschool educational institution (Appendix No. 5 to SanPiN 2.4.1.3049-13).
Reception of food products and food raw materials in the preschool educational institution carried out in accordance with clause 14.1. SanPiN 2.4.1.3049-13:
If there are documents confirming their quality and safety, for example, a bill of lading, which indicates information about the number of the certificate of conformity, its validity period, the authority that issued the certificate, or the registration number of the declaration of conformity, its validity period, the name of the manufacturer or manufacturer (supplier) that accepted the declaration, and the authority that registered it;
Products arrive in the container of the manufacturer (supplier);
Documentation certifying the quality and safety of products, marking labels (or their copies) are kept until the end of the sale of products;
Food products with signs of poor quality, as well as products without accompanying documents confirming their quality and safety, and not labeled, are not allowed to be accepted, if the presence of such labeling is provided for by the legislation of the Russian Federation.
Food products are stored in the preschool:
- in accordance with the storage conditions and expiration dates established by the manufacturer in accordance with the normative and technical documentation.
The marriage commission daily monitors compliance temperature regime in refrigeration equipment, the results are recorded in the register of temperature conditions in refrigeration equipment (Appendix 6 to SanPiN 2.4.1.3049-13), which is stored for a year.
4.5. The marriage commission conducts an Organoleptic evaluation of food based on the relevant Methodology (see Appendix 1).
In case of detection of substandard food products, the rejection commission draws up an Act on substandard products, indicating the grounds.
4.6. The scrapping commission daily monitors compliance with the cooking technology, making appropriate entries in the Grading Journal of Finished Food Products of the DOW(Appendix No. 8 to SanPiN 2.4.1.3049-13).
The Journal must record: the date and hour of the preparation of the dish, the time of removal of the marriage, the name of the dish (according to the menu-requirement), the results of the organoleptic assessment and the degree of readiness of the dish, the permission to sell the dish, the signatures of the members of the marriage commission and, if any, the facts of the prohibition to sell finished products.
Control over the preparation and distribution of food in the preschool:
In accordance with clause 14.23. SanPiN 2.4.1.3049-13 delivery of prepared food is allowed only after control by the marriage commission (one of its members). The results of the control are recorded in the journal of marriage of finished culinary products.
The mass of portioned dishes must correspond to the output of the dish indicated in the menu. Mass is determined ready meal by weighing it on a kitchen scale marked "finished product".
In case of violation of the cooking technology, as well as in case of unpreparedness, the dish is allowed to be issued only after the identified culinary shortcomings are eliminated.
In accordance with clause 14.24. SanPiN 2.4.1.3049-13 immediately after cooking a daily sample of finished products is taken (all ready meals) .
daily test taken in the amount of:
- portioned dishes - in full;
- cold appetizers, first courses, side dishes and drinks (third courses) - in an amount of at least 100 g;
- portioned main courses, meatballs, meatballs, sausage, sandwiches, etc. leave individually, whole (in the amount of one serving).
Samples are taken with sterile or boiled spoons into sterile or boiled dishes (jars, containers) with tight-fitting lids, all dishes are placed in a separate container and stored for at least 48 hours at a temperature of +2 ... - +6 C. Dishes with samples labeled with the name of the meal and the date of selection.
Control over the correctness of the selection and storage of the daily sample is carried out by the responsible person.
4.7. The marriage commission, when monitoring catering in a preschool educational institution, should take into account the recommended daily food packages for catering children in a preschool educational institution (Appendix No. 10 to SanPiN 2.4.1.3049-13).
4.8. The marriage commission controls the daily maintenance of the menu for parents, to ensure the continuity of nutrition. If necessary, participates in the organization and conduct of parent meetings on the topic of children's nutrition in the preschool educational institution, introduces parents to the range of food for the child in the preschool educational institution.
4.9. The responsible person (member of the marriage commission) conducts daily C-vitaminization of third courses in the preschool educational institution in accordance with clause 14.21. SanPiN 2.4.1.3049-13:
- Fortification of dishes is carried out taking into account the state of health of children, under the supervision of a medical worker and with the obligatory informing of parents about the fortification.
- Artificial C-vitaminization in the preschool educational institution is carried out at the rate for children from 1 to 3 years old - 35 mg, for children 3-6 years old - 50.0 mg per serving.
- Vitamin preparations are introduced into the third dish (compote or jelly) after it has been cooled to a temperature of 15 C (for compote) and 35 C (for jelly) immediately before sale.
- Vitaminized dishes are not heated!
Data on the fortification of dishes are entered by the responsible person of the marriage commission in the Journal of fortification of third and sweet Dow dishes which is kept for one year.
4.10. The screening commission controls the implementation of measures in the preschool educational institution that exclude the penetration of insects and rodents (disinfestation and deratization measures in accordance with the requirements for disinfection and deratization measures).
4.11. The marriage commission fulfills the requirements, instructions, comments and proposals issued by the regulatory authorities of Rospotrebnadzor, the prosecutor's office, food inspector, etc. within the specified time.
5. Documentation.
5.1. The marriage committee conducts daily:
- Journal of rejection of perishable food products entering the food unit.
The journal of rejection of perishable food products entering the food unit of the preschool educational institution is approved by the head of the preschool educational institution, numbered, stapled and sealed with the signature of the head and the seal of the preschool educational institution. The journal is kept in the DOW for one year.
The journal is issued in accordance with Appendix No. 5 to SanPiN 2.4.1.3049-13:
- Journal of rejection of finished food products.
The journal of marriage of finished culinary products of the DOW is approved by the head of the DOW, numbered, stapled and sealed with the signature of the head and the seal of the DOW. Stored in the DOW for one year.
The journal is issued in accordance with Appendix No. 8 to SanPiN 2.4.1.3049-13:
- Journal of fortification of third and sweet dishes DOW.
The journal for the fortification of third and sweet dishes of the preschool educational institution is approved by the head of the preschool educational institution, numbered, stapled and sealed with the signature of the head and the seal of the preschool educational institution. Stored in the DOW for one year.
The journal is drawn up in accordance with Appendix No. 8 Table 2 to SanPiN 2.4.1.3049-13:
- Journal of accounting for the temperature regime in the refrigeration equipment of the preschool educational institution.
The register of the temperature regime in the refrigeration equipment of the preschool educational institution is approved by the head of the preschool educational institution, numbered, stapled and sealed with the signature of the head and the seal of the preschool educational institution. Stored in the DOW for one year.
The journal is issued in accordance with Appendix No. 6 to SanPiN 2.4.1.3049-13, which is stored for a year:
Attachment 1
The method of organoleptic evaluation of food.
Under the organoleptic evaluation of food is meant the determination of such indicators ( appearance, smell, taste, aroma, texture of the dish), which make it possible to quickly determine the quality of food.
Appearance - color of food, product.
Smell -(determined at the temperature at which this dish is consumed) - clean, fresh, fragrant, spicy, lactic acid, burnt, putrid, fodder, marsh, muddy, specific (depending on the product).
Consistency of products - softness, hardness, tenderness, oiliness, stickiness, flouriness, coarse grain, friability, etc.
The taste of food(determined at the temperature at which this dish is consumed) - sour, sweet, bitter, salty.
When taking a samplethe following precautions must be observed:
*from raw foods try only those that are applied raw!
Evaluation of first courses
Appearance(the form of cutting vegetables and other components, their preservation during the cooking process),
Dish color(transparency, density, uniformity of consistency),
Raw material processing quality(thoroughness of cleaning vegetables, the presence of impurities and contamination),
Taste and smell(inherent this dish, the presence of bitterness, acidity not characteristic of a freshly prepared dish, undersalting or oversalting).
If the first dish is dressed with sour cream, then at first they try it without sour cream!
Estimation of second courses
Garnish and sauce are priced separately!
Appearance(character of cutting pieces of meat, uniformity of portioning),
Dish color(on both sides of the product, both on the surface and in the section, the thickness of the layer),
Dish consistency(the degree of readiness of the dish, compliance with the recipe in its manufacture),
Taste and smell(the presence of specific odors; softness, juiciness, shape preservation, pleasant, slightly noticeable taste of fresh fat, on which it was fried, a pronounced taste of vegetables and spices, etc.).
Cereal, flour or vegetable side dishes- check for consistency (friability, absence of lumps, uncollapsed grains, foreign impurities).
Pasta- should be soft, easy to separate from each other, not stick together.
Vegetable side dishes - the quality of cleaning vegetables, the consistency of the dish (liquid, density), appearance and color (bluish tint of potatoes, burntness, etc.).
Sauces - consistency (liquid, viscosity, density, according to the recipe), color of the sauce (pleasant, amber, transparency, turbidity, grayness), taste (bitter-unpleasant, pleasant, tender).
Appendix 2
to the Regulations on the marriage commission.
Signs of good quality of the main products,
used in baby food.
Meat
Fresh meat red colors, the fat is soft, often colored bright red, the marrow fills the entire tubular part, does not lag behind the edges of the bone. On the cut the meat is dense, elastic, the fossa formed by pressing quickly levels off. Smell fresh meat - meat, characteristic of this type of animal.
frozen meat has a smooth frosted surface, on which a red spot remains from the touch of fingers. Cut surface pinkish greyish. Fat is white or light yellow in color. Tendons dense, white, sometimes with a grayish-yellow tint.
thawed meat has a lot of moisture cut surface(not sticky!), transparent red juice flows from the meat. Consistency inelastic, formed by pressure, the hole is not leveled. Smell characteristic of each type of meat.
Quality of ice cream chilled meat is determined using a heated steel knife, which is inserted into the thickness of the meat and the nature of the smell of meat juice remaining on the knife is revealed!
Sausages
Boiled sausages, sausages, sausages must have a clean, dry shell, without mold, tightly adjacent to the minced meat. Consistency on the cut is dense, juicy. Coloring minced meat pink, uniform.
Smell, taste products without foreign impurities.
Fish
Fresh fish has smooth, shiny, tight-fitting scales, gills of bright red or pink color, bulging, transparent eyes. Meat dense, elastic, difficult to separate from the bones, when pressed with a finger, the fossa does not form, and if it does, it quickly and completely disappears. A fish carcass thrown into the water quickly sinks. Smell fresh fish clean, specific, not putrid.
Frozen good quality fish has scales that are tight to the body, smooth, eyes are bulging or at the level of the orbits, the meat is dense after thawing, does not lag behind the bones, smell characteristic of this type of fish, without foreign impurities.
Stale fish: eyes cloudy, sunken, scales without shine, covered with muddy sticky mucus, abdomen often swollen, anus protruding, gills yellowish and dirty-gray, dry and moist, with the release of foul-smelling brown liquid. The meat is flabby and falls off the bones easily. Rusty spots often appear on the surface, resulting from the oxidation of fat by oxygen in the air. In the secondarily frozen fish, a dull surface, deeply sunken eyes, and a changed color of the meat on the cut are noted. Such fish should not be used for food. The good quality of fish (especially frozen) can be determined by a knife test (a knife heated in boiling water is inserted into the muscle behind the head and the nature of the smell is determined).
Eggs
The freshness of eggs is established by shining them through an ovoscope or viewing them in the light through a cardboard tube. You can use the method of immersing the egg in a salt solution (20 g of salt per 1 liter of water). fresh eggs they sink in solution, and those that have dried out or stored for a long time float up.
Milk and dairy products
Fresh milk white colors with a slightly yellowish tinge smell and taste pleasant, slightly sweet. Benign milk should not have sediment, impurities, unusual tastes and odors.
Cottage cheese has a white or slightly yellow color, uniform throughout the mass, a homogeneous delicate texture, taste and smell of sour milk.
Sour cream should have a thick homogeneous texture without grains of protein and fat, white or slightly yellow color, characteristic taste and smell, slight acidity. Sour cream in the preschool educational institution is always used after heat treatment!
Butter has a white or light yellow color, uniform throughout the mass, a clean characteristic smell and taste, without foreign impurities. Before issuance butter cleaned from the yellowish edge! The peeled layer of oil is not used as food for children, even if it is melted!
Approximate serving sizes for children
|
Name of dishes |
Weight (mass) in grams |
|
|
From 1 year to 3 years |
From 3 to 7 years |
|
|
Breakfast |
||
|
Porridge, vegetable dish |
||
|
egg dish |
||
|
curd dish |
||
|
Meat, fish dish |
||
|
Vegetable salad |
||
|
Beverage (cocoa, tea, milk, etc.) |
||
|
Dinner |
||
|
Salad, appetizer |
||
|
First course |
||
|
Meat, fish, poultry |
||
|
Third course (drink) |
||
|
afternoon tea |
||
|
Kefir, milk |
||
|
Bun, pastries (cookies, waffles) |
||
|
A dish of cottage cheese, cereals, vegetables |
||
|
Fresh fruits |
||
|
Dinner |
||
|
Vegetable dish, porridge |
||
|
curd dish |
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|
Fresh fruits |
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|
Bread for the whole day: |
||
|
wheat |
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|
Date and hour of receipt of food raw materials and food products |
Name of food products |
The amount of food raw materials and food products received (in kilograms, liters, pieces) |
Bill of lading number |
Storage conditions and expiration date (according to the marking label) |
Date and hour of the actual sale of food raw materials and food products by day |
Responsible person's signature |
Note * |
Note:
* The facts of write-off, return of products, etc. are indicated.
Appendix No. 6
to SanPiN 2.4.1.3049-13
Journal of accounting for temperature conditions in refrigeration equipment
|
Name of the unit of refrigeration equipment |
Month/days: (t in o C) |
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Appendix No. 7
to SanPiN 2.4.1.3049-13
Routing
(sample)
Technological map N______
Product name:
Recipe number:
Name of the collection of recipes:
The chemical composition of this dish:
Cooking technology: _________________________________
Appendix No. 8
to SanPiN 2.4.1.3049-13
Table 1
Journal of marriage of finished culinary products
(sample)
Note:
* Indicate the facts of the prohibition on the sale of finished products.
table 2
Journal of fortification of third and sweet dishes
(sample)
Appendix No. 9
to SanPiN 2.4.1.3049-13
Food products that are not allowed to be used in the diet of children:
Meat and meat products:
Meat of wild animals;
Meat of the third and fourth category;
Meat with mass fraction bones, adipose and connective tissue over 20%;
Offal, except liver, tongue, heart;
Blood and liver sausages;
Ungutted bird;
Meat of waterfowl.
Dishes made from meat, poultry, fish:
Brawn, products from meat trimmings, diaphragms; rolls from the pulp of the heads;
Uncooked dishes, except for salted fish (herring, salmon, trout).
Canned food:
Canned food with broken cans, bombed, "crackers", cans with rust, deformed, without labels.
Dietary fats:
Cooking fats, pork or lamb fat, margarine (margarine is only allowed for baking) and other hydrogenated fats;
Butter with a fat content below 72%;
Fat-fried (deep-fried) foods and culinary products, crisps.
Milk and dairy products:
Milk and dairy products from farms that are unfavorable for the incidence of farm animals,
Milk that has not been pasteurized;
Dairy, cheese curds using vegetable fats;
Ice cream;
Curd from unpasteurized milk;
Flask sour cream without heat treatment;
Yogurt "samokvas";
waterfowl eggs;
Eggs with contaminated shells, with a notch, "tech", "battle";
Eggs from farms affected by salmonellosis;
Confectionery:
Cream confectionery(pastries and cakes) and creams.
Other foods and dishes:
Any food products of home (not industrial) production, as well as those brought from home (including when organizing festive events, celebrating birthdays, etc.);
First and second courses based on instant dry food concentrates;
Cereals, flour, dried fruits and other products contaminated with various impurities or infected with barn pests;
Mushrooms and culinary products prepared from them;
Kvass, carbonated drinks;
Vinegar, mustard, horseradish, hot pepper and others spicy seasonings and food products containing them, including hot sauces, ketchups, mayonnaises and mayonnaise sauces,
Pickled vegetables and fruits (cucumbers, tomatoes, plums, apples) with vinegar, which have not undergone heat treatment before issuance;
Natural coffee;
Nuclei apricot kernel, peanut;
Caramel, including candy;
Products, including confectionery containing alcohol; koumiss and others dairy products with an ethanol content (more than 0.5%).